carbon111
Well-Known Member
I just put this into the primary.
OG is 1.088 - I'm hoping for a FG of 1.022
I'm thinking this one may take some time before I can bottle.
3 gals clean water in brewpot.
Add grainbag and begin heating.
1lb Crystal 40L
4oz Biscuit Malt
4oz Honey Malt
Remove grainbag at 160 F
Boil:
1lb Lght DME
2oz Goldings (60 min)
Whirfloc tab (15 min)
At 10 minutes, add 64oz unsweetened blueberry juice.
At flame out, add 8lbs 4oz Clover Honey and completely stir in.
Cool wort
Add water to 5 gal and mix.
Pitch Pasteur Champagne dry yeast along with yeast energizer and yeast nutrient.
This is my first braggot. (my first use of honey in brewing, actually)
The guy at my local brewsupply recommended the Pasteur yeast. Does that sound right? I ran across another recipe that used a champagne yeast in addition to a standard ale yeast. Should I pitch some Nottingham dry on top of this?
OG is 1.088 - I'm hoping for a FG of 1.022
I'm thinking this one may take some time before I can bottle.
3 gals clean water in brewpot.
Add grainbag and begin heating.
1lb Crystal 40L
4oz Biscuit Malt
4oz Honey Malt
Remove grainbag at 160 F
Boil:
1lb Lght DME
2oz Goldings (60 min)
Whirfloc tab (15 min)
At 10 minutes, add 64oz unsweetened blueberry juice.
At flame out, add 8lbs 4oz Clover Honey and completely stir in.
Cool wort
Add water to 5 gal and mix.
Pitch Pasteur Champagne dry yeast along with yeast energizer and yeast nutrient.
This is my first braggot. (my first use of honey in brewing, actually)
The guy at my local brewsupply recommended the Pasteur yeast. Does that sound right? I ran across another recipe that used a champagne yeast in addition to a standard ale yeast. Should I pitch some Nottingham dry on top of this?